Kheema Pulao
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Calories
429 kcal
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Course
Main Course
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Cuisine
Indian
Kheema Pulao
Description
Kheema Pulao is a hearty rice dish featuring ground chicken cooked with a blend of whole spices like cumin seeds, black peppercorns, cinnamon, and bay leaves in ghee. Onions are sautéed until browned to develop richness before adding garlic, ginger, and ground chicken. Tomato provides moisture and a gentle tang, while Kashmiri red chili powder and turmeric add warmth and color. Fresh mint leaves mixed in before pressure cooking enhance the aroma. After cooking basmati rice with water in the Instant Pot, the dish is garnished with lime juice, chopped cilantro, and freshly ground black pepper, creating a flavorful and well-rounded meal.
The combination of spices and slow sautéed onions offers a complex base, complementing the tender chicken and fluffy rice. The pressure cooking method ensures the rice absorbs the meat flavors without becoming mushy, with a short natural release to retain moisture. The finishing touches of lime juice and herbs brighten the overall profile and provide freshness.
This pulao serves well on its own as a complete dish but can also be paired with plain yogurt or a simple salad for balance. It holds well when kept warm, and fluffing the rice gently after cooking helps distribute moisture evenly. If any uncovered rice appears undercooked, mixing it into the rest and allowing it to steam further in the Instant Pot is suggested to achieve an even texture.
Ingredients
- 2 tablespoons ghee
- 1 teaspoon cumin seeds or shah jeera
- ½ teaspoon black peppercorns
- 2 inch cinnamon stick
- 2 bay leaf
- 1 yellow onion thinly sliced, medium
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 pound ground chicken
- 1 tomato diced
- 1 teaspoon Kashmiri red chili powder
- ¼ teaspoon Turmeric ground
- mint chopped, handful of leaves
- 2 teaspoon kosher salt
- 1 cups long grain basmati rice rinsed and drained
- 1½ cups water
Garnish
- 1 lime
- ½ cup cilantro chopped
- 1 teaspoon black pepper freshly ground
Instructions
- Set the Instant Pot to sauté mode and heat ghee. Add cumin seeds, black peppercorn, cinnamon and bay leaves. Saute for 30 seconds.
- Add onions and sauté for 5 minutes or until the onions start to brown. Cover with a non-locking glass lid to speed up the process.
- Add ginger, garlic and chicken. Sauté, breaking the chicken and browning it for a minute. Add tomatoes, red chili powder, turmeric, mint leaves and salt. Mix well.
- Add rice and water. Gently mix making sure all the rice is under the liquids. Close the Instant Pot lid with pressure valve to sealing. Pressure cook (Hi) for 5 minutes with a 5 minute natural pressure release.
- Open the Instant Pot and gently fluff the top rice (Note, if the rice looks uncooked on the top, just mix it with the rice under and close the Instant Pot for 5 minutes)
- Add lime juice, cilantro and black pepper. Turn the Instant Pot off and take the insert out so the rice does not overcook or get mushy. Enjoy hot.
How to Make Keema Pulao on Stove Top
- Heat ghee in a heavy bottom pot. Add cumin seeds, black peppercorn, cinnamon, and bay leaves. Saute for 30 seconds on medium heat. Add onions and sauté for 5 to 8 minutes or until the onions start to lightly brown.
- Add ginger, garlic, and chicken. Sauté, breaking the chicken and browning it for a few minutes.
- Add tomatoes, red chili powder, turmeric, mint leaves and salt. Mix well and cook until the tomatoes start to soften, stirring frequently.
- Add rice and water and mix well. Cook uncovered on medium-high heat until the liquids start to boil. Turn the heat to low and cook covered for 10 minutes. Do not stir the rice during these steps.
- Turn the heat off and allow the rice to sit for an additional 10 minutes. Uncover the Pot and gently fluff the rice. Add lime juice, cilantro, and black pepper. Enjoy hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 45g | 15% |
| Protein | 24g | 48% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 1252mg | 52% |
| Potassium | 829mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 565IU | 11% |
| Vitamin C | 12mg | 13% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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